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Chocolate Cake with Creamy Chocolate Frosting 🧰 Equipment * Two 8-inch round cake pans (at least 2 inches deep) * Mixing bowls * Whisk * Electric mixer (or stand mixer) * Cooling rack * Parchment paper ⸻ 🧾 Ingredients Dry Ingredients * 1¾ cups all-purpose flour * 2 cups granulated sugar * ¾ cup cocoa powder * 2 tsp baking soda * 1 tsp baking powder * 1 tsp salt Wet Ingredients * 1 cup buttermilk (or half-and-half) * ½ cup vegetable oil * 2 large eggs * 1 tsp vanilla extract * 1 cup hot coffee ⸻ 🍫 Frosting Ingredients * 6 oz semisweet chocolate, chopped * 1 cup unsalted butter (room temperature) * 3 cups powdered sugar (sifted) * Pinch of salt * 1 tsp vanilla extract * ½ cup sour cream ⸻ 👩‍🍳 Instructions Cake 1. Preheat oven to 350°F (175°C). 2. Grease two 8-inch cake pans and line with parchment paper. 3. In a large bowl, whisk together all dry ingredients. 4. In another bowl, whisk together all wet ingredients except the coffee. 5. Slowly add wet ingredients to dry ingredients, mixing as you go. 6. Add the hot coffee and mix until smooth. * Batter will be thin — this is normal. 7. Divide batter evenly into pans. 8. Bake for ~35 minutes, or until a toothpick comes out clean. 9. Let cakes cool in pans, then transfer to a rack to cool completely. * Can be made 1–2 days ahead and refrigerated. ⸻ Frosting 1. Melt chocolate (microwave in short bursts or double boiler). * Stir until smooth and let cool slightly. 2. Beat butter until smooth and lighter in color. 3. Slowly add powdered sugar, salt, and vanilla. Mix until smooth. 4. Whisk sour cream into the melted chocolate. 5. Add chocolate mixture to the butter mixture. * Mix on low speed until fully combined. 6. If frosting is too soft, refrigerate 10–15 minutes, then stir again. ⸻ 🎂 Assembly * Place one cake layer down * Spread frosting evenly * Add second layer * Frost top and sides ⸻ 💡 Notes * Coffee enhances the chocolate flavor (doesn’t taste like coffee) * Batter will be thin — don’t worry * Make sure cakes are fully cooled before frost